Potato And Bacon Frenchy
(2 servings) Printable Version
In a mixing bowl, whip your egg whites, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan.
When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. Spoon the filling down the center of the omelet (see comment below). Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate.
For Potato And Bacon Filling: Cook bacon in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add oil. Then, add potatoes, onions, and bacon again. Cook until onions are tender. Lower heat. Cover and keep warm. Spoon half the filling onto Basic French Omelet. Sprinkle each with parsley and Cheddar cheese just before folding.
Viva Le Breakfast! This is a French-style omelet. Try not to overcook the eggs. They should be tender and soft.
Mr Breakfast would like to thank MrFrenchStewart for this recipe.
Recipe number 9. Submitted 4/12/2002.
Comments About This Recipe
What do you think of Potato And Bacon Frenchy?
From Too Much Salt
Overall Average Rating =(out of 5)
Based on 2 votes.
Would have been great but the salt and pepper ingredients should be lowered. A teaspoon of salt is waaaaaaaay to much. Just put a dash.
Comment submitted: 3/24/2009 (#7832)
It was great! I put sliced tomatoes in the eggs and the eggs were whole. Not just the white. It was delicious! This recipe feeds 6 people. And u must add salt to the potatoes otherwise it will taste too plain.
Comment submitted: 6/6/2008 (#5468)
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